Tandoori Chicken Bites (Murgh Tikka)

In India, these would be cooked in a tandoor, a clay oven with rounded sides and charcoal at the bottom. The meat prepared in a tandoor is generally moist and tender and has a special earthy aroma. In an ordinary domestic kitchen, however, these remain equally moist cooked in the oven or under a grill - or on a barbecue.

Recipe author: Manju Malhi

Easy Indian Cookbook

Photography by William Lingwood

Reproduced courtesy of Duncan Baird Publishers


Category:  Main Course  - 


For 4 people


  • 5cm piece of root ginger, peeled and grated
  • 4 garlic cloves, crushed
  • 4 tbsp double cream
  • 2 tbsp vegetable oil, plus extra for brushing the oven shelf or grill rack
  • 2 tbsp natural yogurt
  • 1 tbsp tomato puree
  • 1 tsp Garam Masala
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp chilli powder
  • 500 g / 1lb oz boneless, skinless chicken breasts, chopped into bite-sized pieces

Tandoori Chicken Bites (Murgh Tikka) Directions

  1. Mix all the ingredients, except the chicken pieces, together in a large bowl. Then add the chicken pieces and stir until they are well coated in the marinade. Cover the bowl with cling film and refrigerate for at least 2 hours, or overnight.

    Preheat the oven to 180C/350F/Gas 4, or heat the grill to medium.

    Soak 8 wooden skewers in cold water for 15 minutes, while the oven is heating. Thread the chicken onto the skewers, then place directly onto the oven shelves or under the grill and cook, turning and brushing with oil at least once, for 10-15 minutes, or until the chicken is cooked through. To check if the chicken is cooked, cut one piece - the juices should run clear. If not, cook for a few minutes more, then check again.

    Serve hot with Tomato, Onion and Chilli Salad and coriander Chutney.
  2. Preparation time: 10 minutes plus at least 2 hours marinating time
    Cooking time: 10-15 minutes